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Cooking & Curing from "Charcuterie": Part 5

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#541 takadi

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Posted 24 January 2014 - 11:27 AM

Alright I have some duck prosciutto in the curing fridge and I've noticed three kinds of molds growing. One is a fuzzy white mold. Another is a dark green mold that sort of looks like algae (there was some meat to meat contact at this area so it was kind of wet). The last one is a spotty white mold that is more opaque. From what I've read so far, which isn't much, white molds are okay and green molds are iffy...I've rubbed them off with some a salt and vinegar solution, but I'm wondering if it's okay to just let those molds go wild